Snappy Turtles

Pillsbury Mills' President Paul S. Gerot thinks that nothing promotes flour sales like a baking contest. Last week, for the finals of its annual contest, Pillsbury brought 100 winners, including one man and four boys, to Manhattan to compete for $129,000 in prizes in its Grand National Bake-Off. They were given flour-sack aprons, assigned to stoves in the Waldorf-Astoria's grand ballroom and allowed a day to make their favorite recipes. Mrs. Richard M. Nixon, wife of the Vice President-elect, announced the winner: Mrs. Peter S. Harlib, 46, wife of a Chicago policeman. Her prizewinning recipe: Snappy Turtle Cookies.* Her prize: $25,000.

* Cookies: 1 1/2 cups sifted flour, 1/4 teaspoon each of soda, salt, vanilla; 1 1/2 cup each of butter or shortening, and brown sugar; 1 egg; 1 egg yolk; 1 egg white; 1/8 teaspoon maple flavoring; 1 cup pecan halves. Sift together flour, soda and salt. Cream butter. Add sugar gradually, then egg and egg yolk; beat well. Add flavorings. Add dry ingredients gradually; mix thoroughly. Arrange pecan halves in groups of three on greased baking sheets to resemble head and hind legs of turtle. Mold teaspoonsful of dough into balls. Dip bottoms in egg white and press on to the pecans. Bake at 350DEG F. for 10-12 minutes. Cool and frost tops. Chocolate frosting: Put 2 squares unsweetened chocolate, 1/4 cup milk and 1 tablespoon butter in double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from stove; add 1 cup sifted confectioners' sugar. Beat until smooth.

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